Summer Lentil Chickpea Salad

A Fresh and Flavorful Summer Lentil Chickpea Salad

I love a summer salad that is fresh and colorful but still substantial enough to actually fill you up, and this Summer Lentil Chickpea Salad is exactly that kind of salad.

It starts with two simple pantry staples, lentils and chickpeas, then I add some of my favorite summer ingredients: charred corn, crisp cucumber, juicy tomatoes, sweet peach, salty feta, and lots of fresh basil. The combination is SO good. You get a little bit of everything in every bite…creamy, crunchy, sweet, salty, and fresh.

The peach might seem like an unexpected addition, but trust me on this one. The natural sweetness is delicious with the earthy lentils, nutty chickpeas, charred corn, and tangy feta. It also makes the salad feel like summer in a bowl.

And the lemon-Dijon dressing is simple but brings everything together. It is bright, tangy, slightly sweet, and herby without overpowering the fresh ingredients.

This is one of those recipes I make when I want something easy that I can prep ahead and enjoy throughout the week. It is hearty enough for lunch, but also makes a beautiful side dish for grilled chicken, burgers, steak, salmon, or whatever you are serving at a summer barbecue.

If you are looking for a healthy summer salad that doesn’t involve lettuce, make this one! It is colorful, satisfying, easy to make, and a great way to use all of those wonderful summer ingredients.

And if you’re a fan of lentil and chickpea salads, you’ll also want to try my Classic Lentil Salad and Chickpea Salad, two simple summer favorites I make all the time.

Ingredients (with Helpful Notes)

For the Salad

• Lentils: Canned lentils make this salad especially easy. Rinse and drain them well before adding them to the bowl. Look for them in the bean aisle.
• Chickpeas: Canned chickpeas work perfectly here and add protein, fiber, and a creamy texture. Rinse and drain well.
• Charred corn: I love the extra flavor that charred corn brings. You can grill fresh corn or char it in a skillet. Frozen corn works too, just thaw it first.
• Cucumber: Use a crisp cucumber for plenty of fresh crunch. English cucumber is a great option.
• Grape tomatoes: Their sweetness and juicy texture are perfect in this salad. Cherry tomatoes work too.
• Peach: Choose a ripe but slightly firm peach so it holds its shape when tossed into the salad. No need to peel it.
• Feta cheese: The salty, tangy feta is a great contrast to the sweet peach and corn. Crumbled goat cheese would also be delicious.
• Fresh basil: Don’t skip the fresh basil! It ties all of the summer flavors together.
• Green onions: These add a mild onion flavor without overpowering the other ingredients.

For the Dressing

• Olive oil: Use a good extra-virgin olive oil since it is a main component of the dressing.
• Fresh lemon juice: Fresh lemon juice makes the dressing bright and flavorful. Bottled lemon juice isn’t quite the same.
• Red wine vinegar: Adds acidity and a little extra tang.
• Dijon mustard: Helps emulsify the dressing and adds savory depth.
• Honey: Just a touch balances the acidity and complements the sweet peach.
• Garlic: Fresh minced garlic gives the dressing plenty of flavor.
• Fresh basil: A little basil in the dressing reinforces the fresh summer flavor.
• Kosher salt and black pepper: Season to taste. The feta is salty, so taste before adding too much additional salt.

How to Store

• Store leftover Summer Lentil Chickpea Salad in an airtight container in the refrigerator for up to 2 days.
• If you know you will be making it several days ahead, you can keep the dressing separate and toss it with the salad shortly before serving. You can also wait to add the peach so it doesn’t get mushy. Give the salad a good stir before eating and add a splash of fresh lemon juice if it needs a little brightening.

Salads

Summer Lentil Chickpea Salad

A fresh and hearty Summer Lentil Chickpea Salad made with lentils, chickpeas, charred corn, cucumber, tomatoes, sweet peaches, feta, and fresh basil, all tossed in a bright lemon-Dijon dressing. This easy summer salad is perfect for lunch, picnics, barbecues, and meal prep.

For the salad:

• 1 (15 oz) can lentils, rinsed and drained
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 cup charred corn
• 1 cup diced cucumber
• 1 cup grape tomatoes, halved
• 1 large peach chopped
• 1/3 cup feta cheese
• 1/3 cup chopped basil
• 2 green onions, chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon chopped basil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, minced
• Kosher salt and black pepper, to taste

• Combine the Salad. In a large bowl, combine the lentils, chickpeas, charred corn, cucumber, tomatoes, peach, feta, basil, and green onions.

• Make the Dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, basil, Dijon mustard, honey, garlic, salt, and pepper until combined.

• Toss and Serve. Pour the dressing over the salad and gently toss until everything is well coated. Serve immediately or chill until ready to serve.

• Canned lentils and chickpeas keep this recipe quick and easy, but you can use cooked lentils and chickpeas if you prefer.
• Fresh corn is especially delicious when charred, but frozen corn can be used in a pinch.
• For the best flavor, use a ripe but firm peach.
• The salad can be served immediately or chilled before serving.
• Leftovers will keep in the refrigerator for up to 2 days.

Calories: 312kcal, Carbohydrates: 30g, Protein: 9g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 6mg, Sodium: 312mg, Potassium: 986mg, Fiber: 7g, Sugar: 11g, Vitamin A: 574IU, Vitamin C: 13mg, Calcium: 121mg, Iron: 7mg

Keywords chickpea, cucumber, lentil, peach

Have you tried this recipe?

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Variations

• Add avocado: Diced avocado adds creamy texture and healthy fats. Add it just before serving.
• Try nectarines: Nectarines are a great substitute for peaches.
• Add greens: Serve the salad over arugula, spinach, or mixed greens if you want a traditional salad base.
• Add more herbs: Fresh parsley, mint, or cilantro would all be delicious.
• Make it extra hearty: Add cooked quinoa or farro for even more texture and staying power.
• Add protein: Top with grilled chicken, salmon, or shrimp to turn it into a complete dinner.
• Swap the cheese: Goat cheese or fresh mozzarella would both work beautifully.
• Make it spicy: Add a pinch of crushed red pepper flakes or a finely chopped jalapeño to the dressing.

More Summer Salad Recipes